The Best Coconut Shrimp Recipe for a Crispy, Crunchy Bite

If you love crispy, crunchy shrimp with a touch of natural sweetness, this Coconut Shrimp recipe is for you! The golden, flaky coating delivers the perfect crunch, making it even better than your favorite restaurant version. Serve it as an appetizer, snack, or main dish; this easy recipe comes together in minutes. The secret? A light, crispy batter that locks in flavor and crunch in every bite!

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Why You Will Love This Recipe

• Extra crispy thanks to a perfect blend of panko and shredded coconut
• Easy to make with simple ingredients and step-by-step instructions
• Lightly sweet and savory for a balanced flavor
• Perfect for entertaining or a delicious homemade meal

Ingredients

Shrimp: Using large or jumbo shrimp gives the best texture and presentation. Patting them dry ensures the coating sticks properly.

Panko Breadcrumbs: These create a lighter, crispier texture than regular breadcrumbs. If unavailable, you can use crushed rice crackers for a similar effect.

Shredded Coconut: Sweetened coconut adds a slight caramelization when fried, while unsweetened coconut gives a more subtle coconut flavor. Choose based on your preference.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Step 1: Coat each shrimp in the flour mixture, shaking off any excess.

Step 2: Dip the floured shrimp into the egg wash.

Step 3: Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.

Step 4: Let it sit in the refrigerator for 10 minutes.

Step 5: Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.

Step 6: To make the chili orange dip, mix the orange marmalade, lime juice, and chili sauce in a small bowl until well combined. Serve the fried coconut shrimp hot with the orange marmalade dip on the side.

Serving Suggestions and Pairings

• Serve as an appetizer or main dish with a tropical side salad.
• Pair with coconut rice or a citrusy slaw for a complete meal.
• Enjoy with a refreshing piña colada or lime spritzer!

Storing & Reheating Tips

• Storage: Allow the shrimp to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: For best results, reheat in an air fryer at 375℉ for 3-5 minutes or in an oven at 375℉ for 5-7 minutes to maintain crispiness.
• Freezing: You can freeze cooked coconut shrimp for up to 2 months. Reheat directly from frozen in an oven or air fryer—no need to thaw!

Recipe FAQs

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Coconut Shrimp

Crispy, golden Coconut Shrimp with a crunchy panko and coconut coating! Lightly sweet and perfectly crispy, they’re easy to make and taste better than restaurant-style. Serve them hot for an irresistible appetizer or main dish.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Course: Appetizer, Snack

Cuisine: American

Servings: 4

Author: Shilpa

Equipment

• Shallow bowls
• Saucepan

Ingredients

• ▢ 1 lb raw shrimp peeled and deveined
• ▢ ½ cup panko breadcrumbs
• ▢ ½ cup shredded coconut
• ▢ ¼ cup all-purpose flour
• ▢ 2 large eggs
• ▢ Salt and pepper to taste
• ▢ Oil for frying

Chili Orange Dip Ingredients:

• ▢ ½ cup orange marmalade
• ▢ ¼ cup chili sauce
• ▢ 1 tablespoon lime juice

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Instructions

• Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
• In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be the first coating. In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
• First, coat each shrimp in the flour mixture, shaking off any excess. Dip the floured shrimp into the egg wash.
• Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well. Let it sit in the refrigerator for 10 minutes.
• Fill a small saucepan with about 2 inches of oil and heat over medium heat until it reaches 350℉. Use a thermometer to check the temperature.
• Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
• Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
• To make the chili orange dip, mix the orange marmalade, lime juice, and chili sauce in a small bowl until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
• Serve the fried coconut shrimp hot with the orange marmalade dip on the side.

Notes

• Use cold shrimp for better coating adhesion.
• Don’t overcrowd the pan when frying to ensure even cooking.
• Double-coat the shrimp for an extra crispy crust.
• Maintain oil temperature at 350℉ for the best texture.

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 21g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 1013mg | Potassium: 302mg | Fiber: 2g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg

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